Document Detail


Physical and chemical characteristics of yoghurt produced from whole milk with different levels of somatic cell counts.
MedLine Citation:
PMID:  21999630     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
For yoghurts were made from milk with different levels of somatic cell count (SCC) (low 95,000 cells ml(- 1), intermediate 398,000 cells ml(- 1) and high 1,150,000 cells ml(- 1)). Yoghurt samples were analysed for the degree of proteolysis, lipolysis (free fatty acid (FFA) content), acidity, pH and apparent viscosity on days 1, 14 and 28. The SCC had no significant effect (p>0.05) on either the acidity or the pH of the yoghurt after 1 day of cold storage. However, significant effects (p < 0.05) of SCC were observed after 14 and 28 days of storage. Yoghurt samples made from intermediate and high SCC milk showed higher viscosity (p < 0.05) and lower (p < 0.05) casein content on days 14 and 28 of cold storage than yoghurt made from low SCC milk. High FFA concentrations (p < 0.05) were observed only in yoghurt made from high SCC milk. High SCC in milk increased both proteolysis and lipolysis in yoghurt during storage.
Authors:
Y Hachana; Max J Paape
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-10-17
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  -     ISSN:  1465-3478     ISO Abbreviation:  -     Publication Date:  2011 Oct 
Date Detail:
Created Date:  2011-10-17     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Affiliation:
Animal Sciences Department, Superior Institute of Agriculture , Chott-Meriem, 4042 Sousse , Tunisia.
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